Yorkshire Pudding |
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Into a blender place: 2 eggs 1/4 cup milk 1/3 cup ice cold water Blend thoroughly until foamy. Gradually add: 4-6 tblsp self raising flour pinch of salt Blend well. |
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Refrigerate for at least 2 hours. Before baking, blend thoroughly again adding a little water or milk if mixture is too thick. Yorkshire Puddings are generally baked in the baking pan in which the roast has been cooked - utilising the beef drippings, however if you use the drippings to make gravy, you'll have to use alternative fat. Into the baking dish pour 1/2 cup olive oil or fat from beef, heat in the oven or stovetop until smoking. Add batter and bake at 200DegC for 20-35 minutes or until cooked right through - use a cake tester or sharpe knife to test. |
| Attribution. |